Mocha Spice Cake

mocha-spice-cakeMocha Spice Cake

When I first looked at this recipe, I wondered if the combination of chocolate, cinnamon, and coffee would work — I have to say, it works in amazing ways and this recipe has now made it into my “go to” for autumn cakes.

INGREDIENTS:

FOR THE CAKE:

3/4 cup palm shortening
11/2  cups sugar
3 eggs
2 cups unbleached cake flour
1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt (Kosher or sea salt is best)
3/4 tsp nutmeg (I freshly grate nutmeg – it has the best flavor)
1 tsp ground cinnamon
2 TBS unsweetened cocoa (I used dark chocolate)
3/4 cup buttermilk
1 tsp vanilla extract
1 tsp lemon extract
1/2 cup chopped walnuts

FOR THE FROSTING:

6 TBS unsalted butter, softened
1 egg yolk
3 cups confectioners (powdered) sugar
11/2 TBS unsweetened baking cocoa (I used dark chocolate)
1 tsp ground cinnamon
11/2 TBS hot coffee

SUPPLIES:

Large and medium mixing bowls
Beater or stand mixer
measuring cups/spoons
sifter
rubber spatula
2 9-inch round cake pans, 9-inch square cake pans, 13×9 inch oblong pan, or cupcake pan
Wire racks for cooling.

PREPARATION:

Preheat oven to 350° degrees F (120° degrees C)

Grease and flour the cake pans, or line cupcake pan with liners.

Sift together the flour, baking powder, baking soda, salt, cake spices, and cake cocoa.

In a liquid measuring cup, measure out the buttermilk. Add to that the vanilla and lemon extracts.

Chop the walnuts.

Sift the powered sugar for the frosting.

DIRECTIONS:

Using a stand mixer or beater, beat together the shortening and sugar until creamy. Add the eggs, one at a time, thoroughly mixing in until smooth.

In three stages, alternate adding the sifted together flour mixture and the buttermilk mixture, starting with the flour and ending with the buttermilk. Beat only until smooth after each addition.

Add the chopped nuts and mix until incorporated.

Pour into prepared pans.

Bake in 350° degrees F (120° degrees C) 20-25 minutes for cupcakes, 30-35 minutes for layers, 35-45 minutes for oblong.

Cool cakes out of the pans on wire racks.

While cooling, make the frosting by beating together all of the frosting ingredients until smooth.

Use a small amount of the frosting in between the two cake layers.

YIELD:

1 cake, 2 dz cupcakes

NUTRITION: ~*~
Low in sodium mocha-spice-cake-nutrition
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


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